October 1, 2004

Zucchini Bread

  • 1 cup all-purpose flour
  • 1 tsp. ground cinnamon
  • tsp. baking soda
  • tsp. salt
  • tsp. baking powder
  • tsp. ground nutmeg
  • 1 cup sugar
  • 1 cup finely ground shredded unpeeled zucchini
  • cup cooking oil
  • 1 egg
  • tsp. finely shredded lemon peel
  • cup chopped walnuts

In a mixing bowl combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg. In another mixing bowl combine sugar, shredded zucchini, cooking oil, egg, and lemon peel; mix well. Add flour mixture; stir just till combined. Stir in chopped walnuts.
Pour batter into a greased 8x4x2-inch loaf pan. Bake in a 350 oven for 55-60 minutes or till a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack.
Remove bread from the pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing. Makes 1 loaf (16 servings).

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